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I'm going to try and post a new recipe each week. Feel free to share your favorite recipes as well.
This week I tried a new Chicken and Dumplings recipe. Simple, easy, & delicious.
Chicken & Dumplings -
*4 half chicken breasts
*1 onion diced
*2 cans cream of chicken
*2 tablespoons butter
*2 cans biscuits torn
*Any veggies you have (peas, carrots, mushrooms...etc.)
*Salt, pepper, cumin, seasoning salt, poultry seasoning
1) Add everything except the biscuits into a slow cooker and fill with water to cover.
2) Cover and cook 5-6 hours on high. Add torn biscuits for last 30 minutes.
This post has been edited 2 times, most recently by Twib 18 months ago
Great idea and your recipe looks good. I'll watch for more.
I like this thread. I'm always looking for new recipes.
Glad you like the idea. I do almost all the cooking in our house and I'm always looking to try new things (Obviously chicken and dumplings isn't a novel idea )
I made these last Sunday, first attempt at fish taco's. They turned out awesome.
Fish Taco's -
*1 teaspoon vegetable oil
*1 Anaheim chile pepper, chopped
*1 leek, chopped
*2 cloves garlic, crushed
*salt and pepper to taste
*1 cup chicken broth
*2 large tomatoes, diced
*1/2 teaspoon ground cumin
*1 1/2 pounds halibut fillets
*12 corn tortillas
1) Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
2) Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
Serve with authentic Mexican cheese, sour cream, fresh cilantro, lettuce, and lime!
This post was edited by Twib 18 months ago
I haven't made this one in awhile, but I think it's due up again shortly. It's from our dear rivals...
Boilermaker Chili -
*2 pounds ground beef chuck
*1 pound bulk Italian sausage
*3 (15 ounce) cans chili beans, drained
*1 (15 ounce) can chili beans in spicy sauce
*2 (28 ounce) cans diced tomatoes with juice
*1 (6 ounce) can tomato paste
*1 large yellow onion, chopped
*3 stalks celery, chopped
*1 green bell pepper, seeded and chopped
*1 red bell pepper, seeded and chopped
*2 green chile peppers, seeded and chopped
*1 tablespoon bacon bits
*4 cubes beef bouillon
*1/2 cup beer
*1/4 cup chili powder
*1 tablespoon Worcestershire sauce
*1 tablespoon minced garlic
*1 tablespoon dried oregano
*2 teaspoons ground cumin
*2 teaspoons hot pepper sauce (e.g. Tabasco™)
*1 teaspoon dried basil
*1 teaspoon salt
*1 teaspoon ground black pepper
*1 teaspoon cayenne pepper
*1 teaspoon paprika
*1 teaspoon white sugar
*1 (10.5 ounce) bag corn chips such as Fritos®
*1 (8 ounce) package shredded Cheddar cheese
1) Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2) Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3) After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4) To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
This is my favorite mexican queso dip recipe. Almost as good as the restaurants.
Queso Blanco Dip -
*1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
*1/4 cup diced green chiles
*2 pickled jalapenos, chopped
*1 ounce pickled jalapeno juice
*2/3 cup whole milk
*1/2 cup cold water
*pinch of cumin (optional)
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
*Recipe Note: White American cheese is found at most deli counters in your local grocery store.
Yup, gonna be eating a lot of this next week. Thanks.
"I was brought in here to change the culture. I'm going to coach with passion" - Fran McCaffery.
I was thinking the same thing.
Chardonay Braised Chicken Thighs and Parsnips
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 medium chicken thighs (about 2 3/4 pounds)
Freshly ground black pepper
1/4 cup all-purpose flour
4 small shallots, peeled and quartered
1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
1 rosemary sprig (about 6 inches)
1 cup California Chardonnay or other dry white wine
1 1/2 cups low-sodium chicken broth
Chopped flat-leaf parsley, for garnish
1. Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.
2. Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.
3. Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.
Have wife assemble these things into a grilled cheese.
You lost me at margarine. I thought you were better than this, Wolf.
I use bacon grease when available.
OK, you're back on my good side.
@BeatBigRed - that looks really good. I think I'll try that in the next couple weeks.
It is very good. Cook that wine and juices down to a glaze.
The best parsnips I've ever had.
I don't think I've ever had parsnips. Kind of like a sweeter carrot?
Not necessarily sweeter. More fiberous and more mellow flavored.
I cooked this for a lady recently that also has never had parsnips. She loved them. Throw some carrots in there also - I did.
Twib's Spicy Fry-Ry -
*3/4 cup finely chopped onion
*2 1/2 tablespoons oil
*1 egg, lightly beaten (or more eggs if you like)
*3 drops soy sauce
*3 drops sesame oil
*Choice of meat (I prefer shrimp)
*1/2 cup finely chopped carrot (very small)
*1/2 cup chopped mushrooms
*4 cups cold cooked rice
*4 green onions, chopped
*2 cups bean sprouts
*2 tablespoons light soy sauce (add more if you like)
*1/2 tablespoon crushed red pepper
1) Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2) Allow wok to cool slightly.
3) Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4) Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5) Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, snap peas, mushrooms, and cooked onion; stir-fry for 2 minutes.
6) Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7) Add 2 tbsp of light soy sauce and chopped egg to rice mixture and crushed red pepper and fold in; stir-fry for 1 minute more; serve.
This looks tasty
From the blog Shine Food: The buttery, creamy indulgence of mashed potatoes meets the joy of digging into a baked potato in this iconic side dish, the perfect accompaniment to game day wings, chili, or pulled pork
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